Berry Delicious Blueberry Oatmeal Pancakes
At my house, eating dinner together as a family is a number one priority. However, breakfast together almost never happens which is why I love these blueberry oatmeal pancakes so much. You can start them the night before and just add a few ingredients on a rushed weekend (or weekday) morning. Or they make a great dinner for those nights that you want something quick and simple- and if your kids are like mine, they will think that breakfast for dinner is a special treat. With the sweet taste of blueberries and the added nutrition of oatmeal, these pancakes are amazing and healthy.
Katie @ onceamonthmeals.com, adapted from Hillbilly Housewife
- 2 cups oatmeal
- 2 cups buttermilk
- 2 medium eggs
- 2 tablespoon vegetable oil
- .5 cup whole wheat flour
- .25 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- .5 teaspoon salt
- .5 teaspoon vanilla
- 1 cup blueberries
The night before, combine the oatmeal and buttermilk in a large bowl. Cover well and refrigerate overnight. If you can’t wait overnight, it needs to at least soak an hour but the longer it soaks, the better. The next day, add remainder of ingredients except blueberries. Once mixed well, fold in blueberries. Heat skillet and spray with non-stick cooking spray. Once it is hot, place approximately 1/4 cup batter into the skillet. Cook pancake until golden brown underneath, then flip and cook the other side. Repeat with the remaining batter.
Follow directions above for mixing and cooking pancakes. Once pancakes have cooled, flash freeze and then individually wrap each pancake in plastic wrap, place in freezer bag, label and freeze. To serve: reheat in microwave for 1-2 minutes or place in oven at 300 degrees for 5-7 minutes.
**conversion chart image provided by Erik Spiekermann